Fall Amber Ale

Extract Recipe

Submitted By: andycampbell (Shared)
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Brewer: Andy
Batch Size: 5.50 galStyle: American Amber Ale ( 6B)
Boil Size: 6.00 galStyle Guide: BJCP 1999
Color: 15.1 SRMEquipment: Pot (30 Qt)
Bitterness: 60.9 IBUsBoil Time: 60 min
Est OG: 1.060 (14.7° P)
Est FG: 1.017 SG (4.2° P)Fermentation: Ale, Two Stage
ABV: 5.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
0.75 tsp Gypsum (Calcium Sulfate) (Mash 60 min) Misc 1
12.00 oz Caramunich Malt (56.0 SRM) Grain 2
4.00 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 3
1.92 oz Chocolate Malt (350.0 SRM) Grain 4
9 lbs Pale Liquid Extract (8.0 SRM) Extract 5
0.45 oz Summit [12.0%] - Boil 60 min Hops 6
4.00 oz Malto-Dextrine (Boil 60 min) Misc 7
0.50 oz Columbus (Tomahawk) [16.4%] - Boil 45 min Hops 8
0.50 oz Centennial [10.8%] - Boil 30 min Hops 9
0.50 oz Cascade [9.1%] - Boil 15 min Hops 10
0.50 oz Centennial [10.8%] - Boil 10 min Hops 11
2.50 tsp Yeast Nutrient (Boil 10 min) Misc 12
0.50 oz Cascade [9.1%] - Boil 5 min Hops 13
3.00 oz Cascade [9.1%] - Steep 20 min Hops 14
1 pkgs Scottish Ale (Wyeast Labs #1728) Yeast 15

Notes

Pitched yeast did not start. Volume of yeast too low? Pitched more yeast on Day 2. Fermentation started within 12 hours. Took hydro reading on Day 7--1.023 and a little too much sweetness left. Airlock activity bottomed out on Day 9. Transferred to secondary on Day 10 so I could harvest yeast from the cake. Bottled Day 11. Used 3.9 oz of dextrose for priming, aiming for 2.52 vols of carbonation.